BAKING AND PASTRY

Target Audience	This course is aimed at Cooks and Chefs, the course provides knowledge and skills covering advanced baking and pastry techniques, as well as crew welfare, galley safety, menu construction taking account of dietary needs and cultural and religious aspects of the crew. The course also covers hygiene and sanitation, food safety, budgeting, stock control and garbage management.
Course Content	On successful completion of this course, delegates will be able to: Prepare bread products Prepare hot and cold desserts Prepare cake products Prepare pastry products
Entry Standards	All catering candidates wishing to advance their skills.
Facilities	Classroom, galley, bakery.
Teaching Method	Lectures, practical exercises.
Guidelines	MLC 2006, HACCP, USPH, Code of Safe Working Practices (COSWP) and BSM Procedures.
Course Duration	10 days.
Assessment	Knowledge and practical assessments.
Certification	Course certificate upon successful completion.
Venue	This course is offered regularly in MTC Manila. Please contact your local Crew Service Centre for the next available course.